Some butchers may just offer the bone-in ribeye steak, again because of the price, so you might have to put your order in a few days before you want to collect the tomahawk. And it’s a bit more upmarket and flamboyant compared to a simple sirloin. This bad boy is usually only available in butchers and boutique meat shops, simply because of the size and price. Please don’t waste this guy on fajita meat or anything else - only a pure and simple steak recipe is needed here. It’s really only used as a standalone steak, to provide a dramatic presentation that will make the most indulgent of people question whether they can handle it. If you’re mad for bone-in steaks with big beefy flavor, like the porterhouse or the T-bone steak, then you’ll love this big boy just as much, if not more! Typical Uses
Rich, buttery, and downright dirty, this badass steak offers the ultimate beefy taste! The huge bone also adds to the flavor, with its juices released into the meat itself. It does not have a fat cap, but its amazing marbling ensures this isn’t needed! The tomahawk steak is trimmed of the majority of the outside fat to ensure that it looks good and ready to go. When cooked correctly, it is also tender, with a melt in your mouth texture. The rib primal is known for producing rich and flavorful steaks thanks to the incredible marbling that runs throughout the muscles.
THE TOMAHAWK HOW TO
For this reason, it gets a bit of flack in that you are essentially paying much extra for the bone, which you can’t eat.īut…you should probably try it at least once to impress your guests and get a photo for the ‘gram!Ĭheck out our guide to all cuts of beef if you’d like to know where many more cuts come from and how to use them. The tomahawk is essentially a bone-in ribeye steak that is cut with at least 5 inches of rib bone attached. It also means it is easy to grab hold of cave-man style so that you can slap it on the grill, but from personal experience, it also means the dog can easily swipe it off the grill too (I have still not forgiven him!), so watch out for Fido and his costly taste!
THE TOMAHAWK FULL
It is a ‘bone-in steak, the rib is left in situ, but with a full French-trimmed rib bone attached, leaving it beautifully distinctive and presented with no meat or fat on the bone. The primary muscle is the longissimus dorsi (rib eye), It will also include the spinalis muscle (rib crown) and the complexus. The tomahawk steak comes from the rib primal, situated under the front section of the backbone on the cow.
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